Penne with wild garlic-goat cream cheese sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 10 litres of water and 10 teaspoons of salt to the boil. Add the noodles and prepare according to the instructions on the packet. Remove 350 ml of pasta water, put aside. Drain noodles, pour onto the fat pan of the oven and allow to cool

2. 2

   Mix 2 tablespoons of oil and 5 tablespoons of pasta water and add to the pasta. Weigh 900 g (approx. 500 g dried) noodles. Place remaining noodles in a bowl, cover with foil and use for other purposes (e.g. in recipe F43965 and 43966)

3. 3

   Brown the pine nuts in a pan without fat, remove them. Peel and finely dice onion. Heat 1 tablespoon of oil in a larger pot. Sauté onion in it until transparent. Deglaze with white wine, reduce to about 150 ml. Mix 300 ml pasta water with starch, pour into the white wine, bring to the boil. Wash wild garlic, shake dry, put 2 leaves aside. Chop the remaining leaves coarsely

4. 4

   Take the pot from the stove, add the chopped wild garlic and puree finely. Stir in cream cheese and sour cream, season to taste with salt, pepper and 1 pinch of sugar. Warm the pasta in the sauce. Cut the remaining wild garlic into strips. Arrange the pasta, sprinkle with pine nuts and wild garlic and garnish with flowers

Nutrition Facts

KCAL
760 kcal

CARBS
95 g

FATS
28 g

PROTEINS
21 g